ALBA​This thin shaped ceylon cinnamon is the most expensive one among the entire true cinnamon range. It has an exquisite taste (sweeter than other grades) and aroma. Diameter of quills (6mm -7 mm)

C5 Special​The 2nd best quality Cinnamon Diameter of quills (8mm - 9mm). This grade of cinnamon is the 2nd best quality after Alba. These comprise a wonderful taste, shape and feels smooth too.

C5The 3rd best quality Cinnamon Diameter of quills (10mm - 12mm).​This highly demanded grade of cinnamon is slender with golden yellow color and has a sweet taste. This is specially made for the European market.

C4Non Organic which is yellow in color Diameter of quills (13mm - 14mm)​. This variety of cinnamon is fine, yellow in color and fetches a good price in the international market.

M5Thin sticks and rough on the surface Diameter of quills (15mm - 17mm)​. ​This grade is brown in color and rough in appearance plus consist of thin sticks of cinnamon.

M4Kind of sorted Cinnamon which are similar to M5 Diameter of quills (18mm - 20mm)​.This kind of cinnamon consists of selected sections of fine cinnamon.

H1Selected portion of rough Cinnamon in general quality Diameter of quills (21mm - 22mm). ​This grade possesses the best and most pricey portions of the rough cinnamon bark.​

BaleAn appropriate number of quills are gathered together to make a Bale​

Buying Cinnamon? watch out for its dangerous lookalike, Cassia Cinnamon

This might seem like a simple instance of adulteration, but cassia can be quite harmful to the human body.

What is the difference between cassia and Ceylon Cinnamon?Ceylon Cinnamon and Cassia differ in many ways- from taste, look to texture, and cassia also has a stronger smell. Cassia has intense aroma and cinnamon has a delicate flavor. But the stronger aroma often fools the untrained eye and tongue.

Cassia is cultivated in China, Indonesia and Vietnam.

So how can you differentiate between cinnamon and cassia?Cassia powder is reddish brown and coarse, cinnamon is tan and smooth. The cinnamon sticks curl from one side only and roll up like a newspaper. Cassia bark is thicker because its outer layer is stripped off. Cassia sticks curl inward from both sides towards the center as they dry. If the aroma is too strong, then there is good chance that it is not cinnamon but cassia.

According to the German Federal Institute of Risk Assessment, Cassia contains coumarin which is a chemical used making rat poison. FSSAI says that low dosage of coumarin consumed over few months can cause liver damage. It could also lead to secretion of liver enzymes in blood, inflammation of liver and might even cause jaundice in some cases. FSSAI also claims that strong anticoagulant properties in the cassia can harm the body by not coagulating the body in times of injury.

​Moreover, FSSAI suggests that 0.1 mg per kg of body weight is consumable but one kilogram of cassia powder contains 2.1 to 4.4 g of coumarin. Many European countries have banned cassia and in some countries it is only used to make rat poison.